THE LATEST RESEARCH ONLOW CARB

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"Dietary carbohydrate -- directly or indirectly, via insulin and other hormones -- is catalytic, controlling the disposition of fat and whether it is stored, incorporated into TAG-rich lipoproteins, or oxidized. Fat, in this sense, has a passive role. The failure to understand this fundamental principle of metabolism accounts for the continued progression of papers critical of high-fat diets. A high-fat diet in the presence of low carbohydrates is very different from a high-fat diet in the presence of high carbohydrates. Lack of appreciation of this idea is one barrier to progress in this field." From an October 17, 2014 article on MedPage Today (Reporting Bias: No Love for Real Low-Carb Research) by Dr. Richard Feinman, professor of Cell Biology at New York's SUNY Downstate Medical Center.

See the highlighted sentence above? I have been telling patients this very thing for the better part of two decades. Metabolically speaking, dietary fat is rather inert. In other words, chowing down on fat (EXCLUDING TRANS FAT) is not what ignites your body's fat storage machinery. If you want an over-simplified explanation of how these metabolic processes really work, go HERE.

Feinman believes that those, like himself, who work in the field of dietary research have been flummoxed by the dearth of media coverage and academic discussion in the area of LOW CARB DIETS, not to mention the fact that the government has been loathe to spend research dollars in this area. Listen to what he says. "Those of us working in dietary carbohydrate-restriction are continually frustrated at the NIH's unwillingness to fund low-carb studies and the media's reluctance to give its experimental successes appropriate coverage." There are those that would dismiss what Feinman is saying as nothing more than sour grapes. I would tend to agree with Feinman on this issue. However, things are changing (HERE). And more recently, something happened unleash a veritable landslide of change.

Enter Dr. Lydia Bazzano (MD / Ph.D) of Tulane University, and her recent study (Effects of Low-Carbohydrate and Low-Fat Diets: A Randomized Trial). I actually wrote a piece on this study last month (HERE). And while this particular paper did not seem to me like it provided any major scientific breakthroughs or what I would refer to as a "revelation" (it was actually more of the same information we have been getting since Cardiologist, Robert Atkins wrote his original book back in 1971), for whatever reason, it has provided a breakthrough --- a tipping point if you will, that is finally making the government take notice of "Low Carb".

Dr Feinman believes (I would have to concur) that the "nutritional establishment" (the processed food industry) has been largely controlling the research and the media. Listen to what he says. "Articles in the lay press that put a positive spin on carbohydrate restriction are the persistent nemesis of the nutritional establishment." In other words, food manufacturers (think JUNK FOOD manufacturers here) have been spending huge amounts of time, energy, and especially money, to lobby our nation's lawmakers concerning dietary guidelines. Case in point, the ARTICLE I WROTE awhile back showing you that the government's current recommendations (DASH) are not significantly different than their old recommendations (The Food Pyramid). In other words, there are large numbers of physicians, scientists, and researchers who, in light of what is known about biochemistry and nutrition, cannot believe our government is still touting a diet that suggests consuming as many as 14 daily servings of grains and starchy carbs is a good thing.

High Glycemic Index Carbohydrates (SUGAR INCLUDED) are seriously INFLAMMATORY. Inflammation is at the root of practically every health-related problem in the United States --- even many of those we previously believed were "GENETIC". Follow the links in this short post to learn why controlling BLOOD SUGAR is a viable solution to many of these problems, and is best accomplished via some form of "WHOLE FOOD" Low Carb Diet --- my personal preference being more along the lines of a PALEO DIET.

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Dr. Schierling completed four years of Kansas State University's five-year Nutrition / Exercise Physiology Program before deciding on a career in Chiropractic. He graduated from Logan Chiropractic College in 1991, and has run a busy clinic in Mountain View, Missouri ever since. He and his wife Amy have four children (three daughters and a son).